french burgundy with concerns

[Casta]

I purchased a bottle of fine burgundy a couple of years back:
Gevrey Chambertin-1er cru la combe aux moines
(1996)
I thought I was keeping it well, but I noticed recently that the there are some formations inside the bottle (may be fruit). Since I can't remember if it was meant to have them inside, can anyone let me know if the bottle is ruined.

[pergamum]

Since burgundy is one hundred percent Pinot Noir (in almost every case), it can be a bit finicky. Viticulture in California and the Burgundy region of France has been plagued by this terrible grape for years (its my favorite wine to drink, but the most difficult to maintain and harvest). Unless your storage methods are impeccable, it is likely that the bottle has oxidized a bit, nevertheless, there is absolutedly no better way to find out then to open the bottle; or, if you truly have fear in your heart and refuse to do the inevitable, shine a pen flashlite into the base of the bottle--oxidized Burgundy looks pretty darn brown (much like vinegar). And, if worse comes to worse--you've got a great ingredient for cooking (I know that was cruel : ) )

[Casta]

thanks for your thought pergamum.

i looked at it through light and the color has not changed - impeccable red.

my concern is the suspension inside. i am leaning towards thinking that it is intentional by the winemaker

[Innkeeper]

Four years is not too early for a little sediment to be showing up. If so, not to worry. Have found with Pinot Noir that it sometimes sticks to the neck of the bottle rather than dropping to the bottom.

[Thomas]

Let's try to be clear here. Is it particles in suspension or is it a film or haze?

If it is particles, refer to Innkeeper's comment. If a haze or film, it could mean a couple of things: unfiltered wine or perhaps a problem in fining and clarification, which may or may not affect the wine.

[Casta]

It's all particles. To be honest, it looks like the skins were bottled right in there with the wine. I've never heard of it, but that's my take

[Thomas]

As Innkeeper says, not uncommon; it does not affect quality of the wine.

[Casta]

That is good to hear. Thanks innkeeper, foodie, and pergamum. I have appreciated this experience and likely will continue on the boards.
I may just hold this bottle for at least 5 more years before trying it.